Sourced from Jim Irvines original 90’s plantings, the soil profile does vary over the small blocks, but broadly speaking it is sandy loam over a substrata of gravel. Picking is based on flavour, with an emphasis on maintaining fresh fruit flavours and avoiding overripe jammyness. The grapes are destemmed and vinified in open top fermenters. Gentle pumpovers are done twice a day and the grapes are pressed when tannin and flavour extraction is in balance (in this case 5 to 6 days). The wine is matured in 300 litre hoghead barrels for 12 months. A small component (10%) of lightly toasted new French oak is used, with the balance being 2nd and 3rd fill French and American oak.